White Onion Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 crisp white bread rolls, sliced (or slices of French bread)
1 cup (2 sticks) of butter
4 pounds of yellow onions, thinly sliced
salt and pepper to taste
3 tablespoons flour
1 quart hot water
2 egg yolks
1 1/2 tablespoons vinegar
1 cup whipping vinegar
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Directions: |
Directions:1. Bake bread rolls until very dry but not browned;
2. Work them to crumbs in a food processor or blender. there should be 1 cup of crumbs;
3. Melt butter in a large saucepan;
4. Add onions with a little of salt and saute very gently 30 to 40 minutes until soft. Do not allow them to brown;
5. Stir in flour and cook 2 minutes longer;
6. Stir in hot water, off the heat, followed by the bread crumbs;
7. Bring soup back to a boil, stirring, and simmer 10 minutes or until thick, stirring quite often;
8. Taste for seasoning;
9. Bring soup back to a boil;
10. Whisk egg yolks with vinegar and add a little of the hot soup;
11. Stir mixture back into remaining soup with cream.
12. Reheat almost to boiling and taste again before serving. 13. If the soup has thickened on standing, add a little more hot water. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: My maternal grandfather loved soups. He also loved to cook. My mother does not recall where he found this recipe. She does recall, however, that he altered it, to make it just like the dark French Onion Soup, but light. This is the way she makes it until this day. She uses toasted French bread, and chicken broth. She sautes the onions in butter and then adds the chicken broth to the onion mixture. She places the soup mixture in onion soups bowls that can go to the oven (and broiler), then covers each bowl with toasted bread slices, and then covers the bread with a good amount of Gruyere cheese. She then places the filled soup bowls in the oven to heat, and places them under the broiler for the last few minutes so that the cheese melts and gets a bit browned. It comes out just like the normal onion soup, only much lighter. It's great!
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